Hints on Making Soups and Stock.
Every housewife should bear in mind that a stock-pot always on the fire
is a great aid to economy. Any odd pieces, trimmings, cooked bones, the
liquor in which meat or poultry has been boiled (commonly known as
_pot-liquor_), should be thrown in, and the pot kept about three parts
full of water. When soup or gravy is required the stock should be well
skimmed, and poured into a clean saucepan. The pot may be of brown
earthenware with a cover and must be cleaned frequently. It should often
be looked over, soft bones removed and fresh ones added.